Potato & Mushroom Kreplach Filling
Created by ChanaBen-Ezra on July 8, 2015
- Servings: 45-50
- Prep Time: 20m
- Cook Time: 0m
- Recipe #20026
Ingredients
- 4 pounds potatoes (10 medium russet, boiled in their skins)
- 2 tablespoons shortening (vegetable or margarine)
- 2 medium yellow onions, finely chopped
- 2 ounces dried mushrooms (soaked in warm water for 10 minutes)
- 2 teaspoons salt
- 1 teaspoon black pepper
How to Make
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Step 1: Peel potatoes, then mash the potatoes in a large stand mixer until very smooth.
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Step 2: Melt the shortening in a skillet over high heat and saute the onions until lightly browned. Set aside.
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Step 3: Drain the mushrooms and briefly saute them in the remaining shortening.
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Step 4: Mix the mashed potatoes, sauteed onions, and sauteed mushrooms, then season mixture with salt and pepper.
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Step 5: Cool mixture to almost room temperature before using.
Nutritional Facts
- Serving Size: 1 (47.4 g)
- Calories 43.5
- Total Fat - 1.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 110 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.1 g
- Sugars - 0.7 g
- Protein - 0.9 g
- Calcium - 5.8 mg
- Iron - 0.3 mg
- Vitamin C - 4.1 mg
- Thiamin - 0 mg